Process this.

Happy Monday y’all!
For the past couple of days I have really been enjoying my life. I mean, I am truly thankful for everything and everyone in my life all the time…but lately, I have been especially thankful. This year we restarted a tradition in my family, buying an actual real Christmas tree and I must say…best idea ever. We had held off with purchasing real trees since I was little because of my allergies. I figured that it couldn’t be that bad, so here I two with real Christmas tree…no allergies with the smell of pine drifting through the house. Don’t hold your breath though…my allergies could attack at any time. 
You don’t want to see me around horses, or hay, well…truth is I probably wouldn’t be able to actually see you, seeing as my eyes usually close shut upon riding horses or taking hay rides. O boy. Anyway, I am preparing for a crazy week, studying for finals, baking, cooking, and oh yea, attending baby seester’s college graduation this weekend. I am so pumped for her! Little did I know that almost three years ago I would have started this blog out of a passion for seester’s food allergies. Gotta love her. 
Let’s talk about my absolute favorite kitchen electronic.
Behold, le food processor! Seriously, when I am just so lazy and don’t feel like cooking or baking. BADA-BING! I whip out the food processor and go to work! Or, not work in this case. It’s as though a weight has been lifted off my shoulders as I watch the blade doing it’s work inside the machine…processing, pulverizing, and whipping into shape what is usually going to be a dip, or a nut butter, or something else I can snack on.
I believe I have professed my obsession with dips many a time on this blog. Don’t bring me to a salad bar…seriously, I will have more hummus, whole grain mustard, and ranch dip on my plate than actual salad greens. This time I whipped up a creamy pesto.
I used some organic red kale and mixed greens as the base.

Then I add some of these amazing unsalted, pepita seeds that Oh Nuts sent me a couple of weeks back. 
I really just love Oh Nuts! Ummmm…you should too!

Thank you God for food processors!

I added non-fat Greek yogurt for a hint of creaminess and whoa baby!
I will always do this now…sooooooo creamy!

Tomorrow’s discussion…how to use this pesto. 
It’s going to blow your mind.
Creamy Kale Pesto (GF):
1 small bunch of red leaf kale, or another variety of curly leaf kale, stems cut off
1 c. fresh mixed greens
1/3 c. unsalted, pepita seeds (like the ones from Oh Nuts)
1/4 c. +2 T. extra-virgin olive oil
1/2 t. salt
1/4 t. black pepper
1 T. non-fat Greek yogurt 
1. Place the kale and mixed greens in the bowl of a food processor, process on high until the greens are well chopped.
2. Add the pepita seeds and process again until thoroughly combined.
3. With the processor running, slowly stream in the evoo until the mixture becomes somewhat smooth and begins to thin out.
4. Turn the processor off, add the salt, black pepper and Greek yogurt and pulse until smooth and creamy.
5. Enjoy!
Makes 1.5 to 2 c. of pesto.